Sauteed Vegetables and Bean Sprouts

• 14 cup vegetable oil
• 1 carrot, cut in strips
• 1 stalk celery, sliced
• 2 12 ounces shiitake mushrooms
• 1 head broccoli, cut in florets
• 12 red bell pepper, thinly sliced
• 2 baby bok choy, trimmed
• 8 ounces baby corn, drained
• 1 (8 ounce) can sliced water chestnuts, drained
• salt and pepper
• 14 cup mirin
• 2 cups bean sprouts

1. In wok, heat oil.
2. Add carrot and celery and stir-fry for 1 minute.
3. Add mushrooms and broccoli and stir fry for 1 minute.
4. Add remaining vegetables and stir fry until vegetables are tender-crisp, about 2 minutes.
5. Season with salt and pepper to taste and stir in mirin.
6. Add bean sprouts and stir fry until just wilted, about 30 seconds.

vegetable oil, carrot, celery, shiitake mushrooms, broccoli, red bell pepper, choy, baby corn, water chestnuts, salt, mirin, bean sprouts

Taken from www.food.com/recipe/sauteed-vegetables-and-bean-sprouts-510176 (may not work)